Andy Montoya
Cheese is a beloved food, but it can be a source of stomach pain for some people. While it is generally safe to consume, certain individuals may experience digestive issues after eating cheese due to lactose intolerance, milk or mold allergies, or high-fat content. Lactose intolerance occurs when the intestines do not produce enough lactase, the enzyme responsible for breaking down lactose, resulting in stomach pain, gas, bloating, and diarrhea. Additionally, cheese allergies can lead to inflammation and swelling in the digestive tract, causing discomfort. Furthermore, the high-fat content in cheese can increase the growth of harmful gut bacteria, triggering severe inflammation in the colon. Understanding the potential drawbacks of consuming cheese is essential for managing digestive health and making informed dietary choices.
| Characteristics | Values |
|---|---|
| Stomach pain from eating cheese | Likely related to lactose intolerance, milk or mold allergy |
| High-lactose cheeses | Cottage, ricotta |
| Low-lactose cheeses | Brie, feta, mozzarella, cheddar, parmesan, Swiss |
| Stomach pain from mold allergy | Occurs within a few minutes of eating cheese |
| High-fat foods | Can increase the growth of harmful gut bacteria |
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What You'll Learn
Lactose intolerance
Stomach pain from eating cheese is most likely related to lactose intolerance. Lactose intolerance occurs when the small intestine does not produce enough of the enzyme lactase to digest milk sugar (lactose). Lactose intolerance is not an allergy to milk but rather an inability to digest lactose, a sugar found in milk and milk products. Lactose intolerance is most common in Asian Americans, African Americans, Mexican Americans, and Native Americans. It often runs in families and can affect both children and adults.
There are three types of lactose intolerance. The most common type is primary lactose intolerance, where lactase production falls off sharply by adulthood, making milk products difficult to digest. This can occur when the small intestine decreases lactase production after an illness, injury, or surgery. Diseases associated with secondary lactose intolerance include intestinal infection, celiac disease, bacterial overgrowth, and Crohn's disease. In rare cases, babies are born with lactose intolerance caused by a lack of lactase.
The symptoms of lactose intolerance usually begin 30 minutes to two hours after consuming lactose. Common symptoms include diarrhea, gas, bloating, abdominal pain, and nausea. These symptoms can vary from person to person and may be similar to other health problems, so it is important to see a healthcare provider for a proper diagnosis. To diagnose lactose intolerance, a doctor will consider symptoms, family and medical history, and eating habits. They may also perform physical exams and tests such as the hydrogen breath test or lactose tolerance test.
While there is no cure for lactose intolerance, symptoms can be managed through diet changes. Most people with lactose intolerance can still consume some lactose without symptoms. Low-lactose cheese options include brie, feta, mozzarella, and hard cheeses like cheddar, parmesan, and Swiss. Additionally, lactase supplements can be used to help manage symptoms.
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Milk allergies
Stomach pain from eating cheese could be related to lactose intolerance or a milk allergy. While lactose intolerance does not involve the immune system, a milk allergy is an atypical immune system response to milk and products containing milk. This includes cheese, which contains milk proteins that can trigger allergic reactions.
Milk allergy is one of the most common food allergies, particularly in children. Symptoms of a milk allergy can range from mild, such as hives, to severe, such as anaphylaxis, a rare, life-threatening reaction that impairs breathing and can send the body into shock. Other symptoms include wheezing, vomiting, and digestive problems. An allergic reaction usually occurs soon after consuming milk, ranging from a few minutes to a few hours.
To diagnose a milk allergy, allergists may perform skin-prick tests, blood tests, or oral food challenges. Skin-prick tests involve placing a liquid containing milk or milk protein extract on the skin and pricking the skin to allow the liquid to seep in. A positive result is indicated by a raised, reddish welt within 15 to 20 minutes. Blood tests, on the other hand, detect the presence of IgE antibodies, which develop when the body is exposed to an allergen. Oral food challenges involve consuming small amounts of milk or milk powder under medical supervision to observe for any reactions.
The only way to manage a milk allergy is to avoid milk and milk products, including cheese. Milk is one of eight major allergens that must be clearly listed on packaged foods sold in the U.S., making it easier for consumers to identify and avoid. However, milk proteins can appear in surprising places, such as in some medications and processed foods, so reading labels and asking questions about ingredients are crucial for those with milk allergies.
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Mould allergies
Mould is a type of fungus that exists almost everywhere in the world. It produces spores that float through the air and can be inhaled, causing allergic reactions in some people. Mould allergies are triggered by an overly sensitive immune system response. When you inhale tiny, airborne mould spores, your body recognises them as foreign invaders and develops antibodies to fight them. Exposure to mould spores can cause an immediate allergic reaction or the reaction can be delayed.
There are thousands of different types of mould, and it is possible to be allergic to only certain types. Some common moulds that cause allergies include alternaria, aspergillus, cladosporium, and penicillium. Toxic moulds, such as stachybotrys ("black mould"), can cause very serious illnesses.
Risk factors for developing a mould allergy include having a family or personal history of allergies, having a respiratory condition like asthma or chronic obstructive pulmonary disease (COPD), and long-term exposure to mould due to living or working in humid or poorly ventilated environments.
To manage mould allergies, it is best to reduce exposure to mould and take medications to prevent and control allergic reactions.
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High-fat content
Cheese is often made from, or contains, milk and milk proteins. It also contains varying amounts of lactose, which is the sugar found in milk. Lactose is a FODMAP, which means that any cheese could pose problems for sensitive stomachs. However, high-lactose cheeses such as cottage and ricotta are more likely to cause digestive issues. This is because they tend to undergo shorter straining processes, resulting in less lactose being removed.
Cheese is also high in fat, which can be difficult for the body to digest, especially when one is already unwell. A diet high in fat can increase the growth of potentially harmful gut bacteria. This is because the body produces bile to digest certain fats, and some bacteria use this bile as fuel, which can lead to severe inflammation in the colon.
If you experience stomach pain after consuming cheese, it could be due to lactose intolerance, a milk allergy, or a mould allergy. If you suspect that you are lactose intolerant, try cutting back on your portion sizes before cutting out cheese entirely. You could also try switching to low-lactose cheeses such as brie, feta, mozzarella, cheddar, parmesan, and Swiss cheese. If you suspect a milk or mould allergy, consult a doctor.
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Low-lactose cheese options
Cheese is quite low in lactose compared to other dairy products like milk, cream, and yogurt. However, the amount of lactose in cheese can vary depending on the type of cheese and the cheesemaking process. Generally, hard and aged cheeses tend to be lower in lactose than soft and fresh cheeses. Here are some specific examples of low-lactose cheese options:
Parmigiano Reggiano
Parmigiano Reggiano is a hard, aged cheese that is typically aged for a minimum of 12 months. It is known for its distinct flavor and is considered one of the lowest-lactose cheeses available.
Swiss Cheese
Swiss cheese, also known as Emmental, is a popular variety that originates from Switzerland. It is characterized by its white color and holes throughout. Swiss cheese contains only trace amounts of lactose, making it a good option for those with lactose intolerance.
Cheddar Cheese
Both sharp and mild cheddar cheeses have relatively low levels of lactose. An ounce of sharp cheddar cheese contains approximately 0.4 to 0.6 grams of lactose, which is significantly less than the amount found in a cup of milk.
Mozzarella
When it comes to mozzarella, the hard and shredded variety is a better option for lactose-intolerant individuals than fresh mozzarella. Hard mozzarella is aged for about two weeks, reducing its lactose content.
Goat Cheese
Goat cheese is typically seen in its fresh form, but there are also aged varieties available. For example, Midnight Moon by Cypress Grove is aged for at least six months, and Capriole's Old Kentucky Tomme is aged for eight months. These aged versions of goat cheese can be a good option for those with lactose digestion issues.
Manchego
Manchego is a popular sheep's milk cheese from Spain. Sheep's milk has a different molecular structure than cow's milk, making it generally lower in lactose. Aged Manchego is an excellent choice for those looking for a low-lactose cheese option.
It's important to note that the tolerance for different types of cheese can vary among individuals with lactose intolerance. While these low-lactose options may be better tolerated, it's always a good idea to monitor your consumption and be mindful of your body's response.
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Frequently asked questions
Cheese is made from milk and contains milk proteins that can trigger milk allergies. If your intestines don't produce enough lactase, the enzyme that breaks down lactose, you may experience stomach pain, gas, bloating, and diarrhea.
High-lactose cheeses like cottage and ricotta are the most likely to cause digestive issues. This is because they tend to undergo short straining processes, resulting in less lactose being removed.
If you find that high-lactose cheeses don't sit well with you, try opting for low-lactose cheeses like brie, feta, mozzarella, cheddar, parmesan, and Swiss. Additionally, remember that the amount you're consuming matters, so consider reducing your portion sizes.
Yes, it's best to avoid non-cultured dairy products like milk and ice cream, as well as spicy, greasy, or fatty foods, whole grains, raw vegetables, alcohol, and caffeine. Instead, opt for bland, starchy, low-fiber foods like white rice or toast, and focus on staying hydrated with clear liquids.
